Italian Style Pumpkin CheesecakeItalian Style Pumpkin Cheesecake

Don't know what to do with left-over chicken? Sign up for our emails and receive three mouth watering recipes!

Seasoned Sprinkles

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

It’s that time of year when the food wars begin in my house. Most of the time we agree on our food preferences or at least agree to disagree like on bacon. I don’t like bacon much, but Nate obviously loves it and makes delicious food with it. We don’t buy much of it, but I don’t generally say much about it. Unlike bacon, pumpkin- especially pumpkin desserts like this Pumpkin Cheesecake- is a source of tension in this house.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

I admit. It’s my fault. My absolute basic tendencies get the best of me. I’ve told you before how I bleed pumpkin from roughly the end of August through the holidays. But see, I not only bleed pumpkin, I fight for pumpkin.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

Pumpkin love is a cause my yoga pants clad, psl drinking self (sips delicious coffee and sighs happily) feels so strongly about.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

I may force my love of pumpkin down my family’s throats.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

It’s shameful. I need to have more respect.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

See, Nate and I have very different dessert opinions. We both have humongous sweet tooths (teeth?) but for him, all he wants is chocolate everything. Now, don’t get me wrong, I love a good chocolate dessert. I’m very well acquainted with working in chocolate to as many meals as possible (chocolate waffles anyone?). But I like a little more variety. I like chocolate desserts, fruity desserts. Anything that’s sweet and satisfying.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

Except this time of year. GIVE ME ALL THE PUMPKIN. I’m serious.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

So needless to say, when I shared my plans to make this my husband wasn’t thrilled. But given that it’s only September he isn’t begging for a chocolate dessert just yet.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

Plus, this dessert is pretty dang delicious. It’s pumpkin perfection appeals to my off the charts level of basicness. But it’s perfection. Seriously. Think silky smooth filling, and a lightly sweet crust. The hints of cinnamon and ginger shine in the cheesecake filling. Plus the marscapone cheese- which is extra creamy Italian style cheesecake- makes it even yummier. It is the perfect dessert to serve on Thanksgiving.

Italian Style Pumpkin Cheesecake

Italian Style Pumpkin Cheesecake

And let me just leave you with this sweet truth: it is gluten free with an awesome crust made of Cinnamon Chex cereal and sweetened with honey. So it’s practically health food.

Serves 8

Italian Style Pumpkin Cheesecake

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Save Recipe


    For the filling
  • 2 cups of marscapone cheese
  • 1 15 ounce can of pumpkin puree
  • 3/4 cup honey
  • 3 eggs
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • For the crust
  • 3 cups of Cinnamon Chex
  • 3 tbs butter, softened
  • 1 tsp cinnamon
  • 2 tbs honey


  1. Preheat the oven to 350 degrees.
  2. Add the ingredients for the crust into a food processor and pulse until the cereal is ground up. The crust should just stick together in coarse clumps.
  3. Press the crust into a 9 inch pie dish, sprayed with nonstick spray.
  4. Bake for 5-7 minutes or until just golden.
  5. While the crust is baking, whip the marscapone cheese in a stand mixer until fluffy, about 2 minutes. Add the pumpkin, honey, eggs, and spices. Mix until combined, scraping the sides of the bowl down to make sure all the ingredients are fully incorporated.
  6. Pour the filling into the baked crust.
  7. Fill an oven safe casserole dish half way with water. Place on the bottom rack of the oven.
  8. Put the pie on the top rack and bake for 50-55 minutes or until the top is set.
  9. Turn off the oven and crack the door. Let the pie cool in the oven for at least two hours before removing from the oven and cooling on the counter for another 2 hours.
  10. Store uncovered in the fridge for up to 5 days and enjoy with whipped cream if desired.
Cuisine: dessert | Recipe Type: pie
298 cal
12 g
41 g
16 g

Click Here For Full Nutrition, Exchanges, and My Plate Info




  1. Rachel Dean

    This sounds so good. I’m interested in the Chex crust! Chex cereal is gluten free so this is great for many! I’ll pin!

  2. Innana Canon

    Wow I never would have expected to use cinnamon chex as part of the crust! this looks absolutely amazing. Totally going to try this for Thanksgiving this year.

  3. Julie

    Yes to everything pumpkin. I don’t even care if my basic-ness shows. I’m totally on the pumpkin hype and can’t wait to try this!! I love that is doesn’t have any refined sugar!

    • Nathan Horst

      Chex makes such a yummy crust and it’s gluten free and available everywhere 🙂

  4. Joanna

    I bet my husband would love this! He loves cheesecake, and he loves pumpkin pie. I will have to give this recipe a try for him:)

  5. jennifer L

    Wow that pumpkin cheesecake looks absolutely beautiful! I’d love to try to make this for a family gathering cause they love cheesecake and pumpkin pie. Thanks for the recipe!

  6. Kristen Kavan

    sO i have to be honest, I’ve never been a cheesecake fan, but I think the addition of the marscapone cheese and Chex would totally change me! Plus my husband is a pumpkin fanatic! Thanks for this great recipe. I know what I’m bringing to our family thanksgiving! 🙂

  7. Kimberly @ Berly's Kitchen

    I loved reading this post. I’ve never heard of using marscapone cheese in a cheesecake until now. And then I saw that you used Cinnamon Chex for the crust. How unique!! Your pictures are beautiful. Perfect for this time of year.

    • jfletcher

      Thank you! I think it is even creamier and a much milder flavor than regular cream cheese.


So, what do you think ?